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Slow Cooker Moroccan Beef Stew

Prep:  20 minutes

Cook: 6-8 hours

Yield: 8-10 servings


  • 3 pounds beef chuck roasts

  • 1 cup water

  • 2 cups baby carrots 

  • 1 medium parsnip (peeled, cut into ½-inch chunks)

  • 1 cup leek leaves (finely chopped)

  • 1 tsp cumin 

  • 1 tsp turmeric 

  • 1 tsp cinnamon 

  • 1 tsp ginger

  • 1 tsp salt

  • ½ tsp black pepper

  • 1 tbsp brown sugar (lightly packed)

  • 14.5-ounce can diced tomatoes 

  • 1 pound sweet potatoes or white potatoes (cubed into 1-inch pieces, skin on)


  • Trim off visible fat from the beef and discard, then cut it into 1-inch cubes.

  • Place the cubed beef in the crockpot with all other ingredients (water, carrots, parsnips, leek leaves, cumin, turmeric, cinnamon, ginger, salt, pepper, and brown sugar). Stir everything together in the crockpot to distribute the seasonings.

  • Cover and cook on high for 6-8 hours (varies by crock pot). Serve over cooked quinoa or brown rice.

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